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Cuisine: Japanese

Beetroot and Wasabi Cured Salmon Poke Bowl

By: Nicole Hocking

Ingredients

  • 4 Cups cooked Obento brand sushi rice.
  • 1 1/2 Tbls furikake (rice seasoning)
  • CURED SALMON:
  • 120g raw beetroot, peeled and grated.
  • 50g sugar
  • 50g sea salt
  • 20g fresh wasabi, grated
  • 5g umami (optional)
  • 1 Tsp lemon zest
  • 4 salmon fillets
  • QUICK PICKLES:
  • 2 Medium carrots, julienned
  • 1/2 daikon radish, julienned
  • 1/2 red capsicum, julienned
  • 1/4 Cup rice wine vinegar
  • 1 Tbls sugar
  • 1 Tsp salt
  • VEGETABLES:
  • 1 Medium cucumber, diced
  • 1 Large ripe avocado, diced
  • 1 Ripe mango, diced
  • WASABI & CILANTRO DRESSING:
  • 1/8 Cup kewpie mayonnaise
  • 1 Clove garlic, crushed
  • 1 Large handful of cilantro leaves.
  • 1 Tsp Fresh wasabi, grated
  • 1 1/2 Tsp soy sauce
  • 1 Tbls lemon juice
  • TO SERVE:
  • Soy pearls (optional)
  • Cilantro Oil (optional)

Method

  1. MAKE AHEAD CURED SALMON:
  2. Mix together the beetroot, sugar, salt, wasabi, umami (if using) and lemon zest in a small bowl.
  3. Coat the salmon pieces with the beetroot mixture and place in a ziplock bag, remove as much air as possible, seal and refrigerate for 24 hours (or longer).
  4. QUICK PICKLES:
  5. In a medium bowl mix the vinegar, sugar and salt. Add in the julienned carrots, daikon and capsicum and mix together well. refrigerate for 20 minutes (or longer) to pickle.
  6. WASABI AND CILANTRO DRESSING:
  7. Place the mayonnaise, garlic, cilantro leaves, wasabi, soy sauce and lemon juice into a food processor and blend until smooth.
  8. RICE:
  9. Mix the cooked rice with the furikake seasoning.
  10. TO SERVE:
  11. Baste some wasabi and cilantro dressing over each plate (using a basting brush or small paintbrush that's used for cooking only)
  12. Place one cup of seasoned rice in the centre of each plate.
  13. Slice the salmon into very thin slices, roll the slices up and place them around the rice.
  14. Place the diced vegetable mix in between the salmon slices.
  15. Place some of the quick pickles on top of the rice along with the soy pearls (if using).
  16. Drizzle a few drops of cilantro oil (if using).
  17. NOTES:
  18. Cooking time does not include the curing time for the salmon.
  19. Feel free to use any vegetables and pickles that you prefer.

Product used in recipe

  • Obento - Sushi Rice
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